Cream of Spinach Soup

2 quarts spinach

1 quart chicken soup

1 pint white sauce

Pick over the spinach carefully and wash in cold water. Cook very slowly in a thick aluminum kettle without water. When some water has drawn, allow the spinach to boil for about a quarter of an hour or until tender.

Allow the moisture to boil off, but do not drain, since the small amount of remaining water contains some of the best properties of the spinach. Grind the spinach through a meat grinder or press through a strainer. Add the soup, when hot, add the white sauce and stir well to mix. Season and serve hot sprinkled with chopped parsley.

Cream of Celery Soup

Break three stalks of celery into pieces and mash. Scald three cups of milk with a slice of onion; remove the onion. Cook the celery with the milk for fifteen minutes. Brown two tablespoons of flour in two tablespoons of butter. Gradually add the celery liquid to the browned flour and stir in one cup of cream to make a smooth thick soup. Season well and serve sprinkled with chopped parsley.

Cream of Mushroom Soup

1/2 pound mushrooms

1 quart chicken soup

1 cup cream

2 tablespoons butter

2 tablespoons flour

Salt and pepper

Simmer the mushrooms, chopped or sliced, in one tablespoon of butter for ten minutes. Brown the flour in the other tablespoon of butter and stir in a little hot soup. Then add the mushrooms and the rest of the soup. Heat and add the cream and season quite highly to bring out flavor of mushrooms. Fresh mushrooms make a more tasty soup than canned mushrooms, but canned mushrooms may be used.

Oyster Stew

1  pint oysters

2 cups milk

1 tablespoon butter

1 teaspoon salt Pepper

Scald the milk. Heat the oysters in a saucepan with the butter until the edges of the oysters curl. Do not cook oysters hard or they will be tough. Pour on the hot milk, stir, heat through thoroughly and serve. Season well and drop a dot of butter in the plate just before serving.

Bisque of Lobster

2 pounds of lobster

2 cups water

1 quart milk

2 tablespoons butter

2 tablespoons flour

Crack bones of lobster and remove the meat. Cook the small claws and lobster bones for twenty minutes in two cups of cold water. Brown the flour in the butter. Drain the bones and cook with the browned flour.

Cut the tail meat of the lobster in small pieces and add the scalded milk. Combine the two liquids; add the body and claw meat cut fine. Season and serve sprinkled with paprika.

Clam Chowder

1 quart of clams

4 cups milk

6 crackers

4 cuds potatoes cut in cubes

1 tablespoon butter

1 sliced onion

Pepper and salt

Drain the clams and remove any pieces of shell. If canned clams are used retain the liquor and use in place of water. Cut the clams into good sized pieces. Do not cook clams over two or three minutes, as this makes them tough and indigestable.

Fry the onion brown, add water or clam liquor enough to cover the potatoes. Cook until the potatoes are tender, turn into a kettle, add the milk, butter, pepper, salt and a little celery salt. Cook until potatoes are thoroughly done and add clams and the soda crackers just before serving. Season very well and serve as hot as possible.